APRICOT YOGURT
MUFFINS
Delicious muffins that reminded me of fruit cake
with the few snipped-in-half raisins in them besides the canned apricots. If you decide to skip the raisins, I would suggest increasing the apricots to 1 cup (250 mL) or add some chopped walnuts to get a better distribution in these muffins. I forgot to add the gelatin, so you do not
need to add it either.
2 eggs
1/2 cup Greek yogurt (125 mL)
1/4 cup granulated eyrthritol, OR (60 mL)
6 packets coffee sweetener
3 tbsp coconut oil, melted (45 mL)
1 tsp vanilla extract (5 mL)
21/4 cups
Gluten-Free Bake Mix 2 (560 mL)
2 tsp baking powder (10 mL)
1/8 tsp salt (0.5 mL)
3/4 cup chopped apricot halves* (175 mL)
2 tbsp Gluten-Free Bake Mix (30 mL)
2 tbsp raisins, snipped in half (30 mL)
Preheat the oven to 375°F (190°C).
In
food processor, process eggs, yogurt, liquid sweetener, erythritol, OR coffee
sweetener, coconut oil and vanilla extract.
In
medium bowl, combine 21/4
cups (560 mL) Gluten-Free Bake Mix 2, baking powder and salt. Add dry ingredients to wet ingredients;
process. Combine apricots and 2 tbsp (30
mL) Gluten-Free Bake Mix, page___. Stir
into batter along with raisins, if using.
Fill 12 muffin cups 3/4 full.
Bake 20 to 25 minutes, or until turning golden around the edges and a
cake tester or knife comes out clean.
Helpful Hints: If you’re going to skip the raisins, use 1
cup (250 mL) chopped apricots or add some chopped walnuts. I used
canned apricots (difficult to get fresh apricots where I live, plus when they
are available, they are very expensive) sweetened with sucralose, however, you
can use fresh apricots, chopped finely, instead. I forgot to add the gelatin, so you do not
need to add it either, as these muffins worked just fine without it.
Yield: 12 muffins
With
raisins/1 cup apricots
159.9/156.7
calories
5.2/5.2
g protein
11.7/11.7
g fat
0.3/0.3 g fiber
7.1/6.2
g net carbs